If you are a fan of bruschetta, then you will love this Crock Pot Bruschetta Chicken that only takes 15 minutes to prep. It’s a true hands-free recipe with minimal mess, that will become a weeknight staple all year long!
One of my favorite easy Slow Cooker meals is this Crock Pot Bruschetta Chicken that is so tasty and a crowd pleaser. My husband always gets excited when he knows this is for dinner, and little does he know how easy it is for me to make!
All you’ll need is 7 very affordable ingredients and it will feed your whole family (you may even have leftovers too!). This dish is perfect for those busy nights when dinner feels impossible, but tastes like you spent hours cooking on the stove. If you love an Italian-inspired recipe be sure to also try my Slow Cooker Pizza Casserole or Baked Rigatoni.
Why You’ll Love this Recipe
- 7 ingredient dinner recipe. Does it get any easier? This is truly a pantry meal, I keep these ingredients on hand so I can have a home cooked dinner prepped quick on a busy week.
- Minimal mess and work! With just 15 minutes of prep time, there’s not much hassle or stress when it comes to bruschetta chicken, thanks to the crockpot.
- Easy to serve with all sorts of sides. Serve this with pasta, salad, or just by itself with more crusty garlic bread!
Ingredients
- Chicken breasts: Boneless, skinless breasts are best. Make sure you buy a similar size so they cook at the same rate.
- Chicken broth: Cooking liquid for the bruschetta chicken.
- Garlic powder: Adds a nice bit of garlic flavor to every bite.
- Basil: Gives herbal flavor that compliments the tomatoes nicely.
- Mozzarella cheese: Ooey, gooey cheesy goodness that is the perfect pairing with the tomatoes.
- Diced tomatoes no salt added: Do not drain these! Keep them in their juices to keep the chicken nice and moist.
- Stuffing mix for chicken: Becomes a delicious base, similar to the crostini with classic bruschetta, and soaks up all the delicious tomato juices.
How to Make Crockpot Bruschetta Chicken
- To your slow cooker, add chicken broth and chicken breasts. Add the salt, pepper, garlic powder, and basil over the chicken breasts.
2. In a medium-sized bowl, add stuffing mix, water, and can of diced tomatoes (including the juice). Mix until the stuffing mix is wet. Place on top of chicken. Cook on high for 3 ½ hours.
3. Spread cheese evenly over stuffing and cook on low for an additional 30 minutes.
4. Serve with a side salad or broccoli!
Expert Tips
- Swap the breasts for thighs. Just be sure to also buy boneless, skinless. These will cook faster than the breasts, so just keep an eye on the cook time.
- Do not drain the canned tomatoes. Their liquid adds a delicious tomato broth flavor that infuses the chicken recipe with more richness.
- Grate the cheese fresh. This is key for the best melt since the pre-shredded cheese has an anti-caking agent that often makes it gritty.
- Add fresh basil if desired. I always love to garnish with this in the summertime when I have basil in my garden.
- If you prefer to not have stuffing, you can omit it from the recipe. Serve with pasta, rice, or even polenta or mashed potatoes!
Storage
Store any leftover bruschetta chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. This is a great recipe to make in advance, thanks to the slow cooker. Pop the ingredients into the crockpot in the morning and let it cook over the day.
While you can also freeze leftovers too, we often don’t recommend it since it will change the texture of the tomatoes and cause them to become watery.
FAQs
You definitely can! I would use canned still for the slow cooker and then chop some fresh tomatoes to garnish on top.
It’s also delicious with parmesan or pecorino on top before serving.
Yes, since it cooks in the slow cooker, make it in the morning or early afternoon and it will be ready to enjoy by dinnertime.
More Delicious Chicken Recipes
Crockpot Chicken Bruschetta
Ingredients
Method
- To your slow cooker, add chicken broth and chicken breasts. Add the salt, pepper, garlic powder, and basil over the chicken breasts.
- In a medium-sized bowl, add stuffing mix, water, and can of diced tomatoes (including the juice). Mix until the stuffing mix is wet. Place on top of chicken. Cook on high for 3 ½ hours.
- Spread cheese evenly over stuffing and cook on low for an additional 30 minutes.
- Serve with a side salad or broccoli! Enjoy!
Notes
- Swap the breasts for thighs. Just be sure to also buy boneless, skinless. These will cook faster than the breasts, so just keep an eye on the cook time.
- Do not drain the canned tomatoes. Their liquid adds a delicious tomato broth flavor that infuses the chicken recipe with more richness.
- Grate the cheese fresh. This is key for the best melt since the pre-shredded cheese has an anti-caking agent that often makes it gritty.
- Add fresh basil if desired. I always love to garnish with this in the summertime when I have basil in my garden.
- If you prefer to not have stuffing, you can omit it from the recipe. Serve with pasta, rice, or even polenta or mashed potatoes!